pizza with whole wheat crust and stewed tomato sauce

I came up with this recipe by using Bobby Flay’s pizza dough recipe, and swapping out regular flour for whole wheat flour. I created the sauce with classic flavors, but with a little twist from the stewed tomatoes. Top with your favorite cheese and pizza toppings, and that’s it!

I decided to use fresh mozzarella, olives, basil, and sauteed sweet onions and mushrooms that I cooked until golden brown on the stovetop. But, feel free to make it your own with any toppings you like!

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Here is how I made it:

Pizza with Whole Wheat Crust and Stewed Tomato Sauce Recipe:

for the crust:

3 1/2- 4 cups whole wheat flour

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 115 degrees F

2 tablespoons olive oil, plus two teaspoons

for the sauce:

1 6 ounce can of tomato paste

1 14.5 ounce can of stewed Italian-style tomatoes

1/8 cup parmesan cheese

1/4 teaspoon dried oregano

1 clove of garlic, finely chopped

toppings I used:

8 ounces fresh mozzarella, sliced

fresh basil, roughly chopped

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sauteed onions and mushrooms

 steps:

1. combine the whole wheat flour, yeast, sugar, and salt into the bowl of a standard mixer, and combine.

2. add the water and 2 tablespoons of oil, and beat until the dough forms a ball (if the dough is too dry, add additional water, 1 tablespoon at a time).

3. place the dough onto a floured surface, and knead for a couple minutes until the dough forms a firm ball.

4. grease a large bowl with the extra 2 teaspoons oil, place the dough into the bowl, cover, and let double in size for about an hour in a warm area.

5. cut the dough into 2 equal pieces, cover each with a towel or plastic wrap, and let sit for 10 minutes. (if you want to freeze one of the pieces for later use, wrap tightly in plastic wrap and freeze up to 3 months).

6. while the dough is rising, heat a saucepan to medium-high heat. Drizzle some olive oil in the pan, and add in your garlic for just a few seconds. Then add the tomato paste, stewed tomatoes, and dried oregano. With the back of your wooden spoon, mash down the large tomato pieces.

7. let the sauce simmer on medium-low heat until it thickens to a pizza sauce consistency, 5-10 minutes. Add in the parmesan cheese, and stir.

8. Heat your oven to 450 degrees F. Roll out 1 of your dough pieces, as thin as possible, on a floured surface. If you want a thicker crust, fold all the edges over.

9. place the crust on a large baking sheet, top with sauce, cheese, and other toppings of your choice and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Enjoy!

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